Stuffed Mushrooms With Pecans

Stuffed Mushrooms With Pecans
Photo by Beth Dreiling-Hontzas


  • 2 garlic cloves, minced
  • 1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
  • 2 shallots, minced
  • 1 teaspoon salt, divided
  • 2 tablespoons chopped fresh basil
  • ¼ cup fine, dry breadcrumbs
  • 2 medium leeks
  • + 4 more ingredients
    • ½ cup grated Parmesan cheese
    • ¼ cup pecans, chopped
    • Garnish: fresh basil sprigs
    • 2 tablespoons olive oil

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand. 2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foi...

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